Cajun Tilapia with Blistered Cherry Tomatoes
with quinoa / creamy cilantro lime vinaigrette

Name: Cajun Tilapia with Blistered Cherry Tomatoes
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 3/4 cup Quinoa, uncooked; 1 1/2 cups Stock, any type; 1 Limes, wedges; 1 1/2 cups Tomatoes, cherry or grape, halved; 4 filets Tilapia (sub any white fish); 4 tsp Cajun seasoning; 2 Tbsp Butter; 1 Tbsp Oil, cooking; 1/4 Jalapenos, chopped; 2 Tbsp Cilantro leaves, leaves torn and chopped; 2 cloves Garlic, chopped; 1/3 cup Yogurt, plain or Greek; 3 Tbsp Oil, olive; 2 tsp Lime juice; 1 tsp Mustard, Dijon; 1/4 tsp Honey

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Cajun Tilapia with Blistered Cherry Tomatoes

Searing cherry tomatoes until they blacken and burst concentrates their flavor. It makes them a great topping for fish and quinoa in this quick stove top meal.

Proteins

Fish, non-canned

Cuisines

American - Southern

Ingredients

Metric

Servings:

Cajun Tilapia:

Quinoa, uncooked - 3/4 cup
Stock, any type - 1 1/2 cups
Limes - 1 , wedges
Tomatoes, cherry or grape - 1 1/2 cups , halved
Tilapia - 4 filets (sub any white fish)
Cajun seasoning - 4 tsp
Butter - 2 Tbsp
Oil, cooking - 1 Tbsp

Creamy Cilantro Lime Vinaigrette:

Jalapenos - 1/4 , chopped
Cilantro leaves - 2 Tbsp , leaves torn and chopped
Garlic - 2 cloves , chopped
Yogurt, plain or Greek - 1/3 cup
Oil, olive - 3 Tbsp
Lime juice - 2 tsp
Mustard, Dijon - 1 tsp
Honey - 1/4 tsp

Prep

Quinoa - Double if making Thursday’s meal. Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
Make creamy cilantro lime vinaigrette - (Double if making Thursday's meal.) Roughly chop jalapenos (you can skip these or use just a small amount if you prefer less spice), cilantro and garlic. Combine with yogurt, olive oil, lime juice, mustard and honey. Blend with an immersion blender. Taste and season with some salt. (Can be done up to 5 days ahead)
Limes / Tomatoes - Prep as directed. Store separately. (Can be done up to 2 days ahead)
Tilapia - Rinse tilapia and pat dry. Season with Cajun seasoning and some salt (if salt is an ingredient in your Cajun seasoning, go easy on adding additional salt).

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Make

Heat a large saute pan with over medium-high heat. Add butter and then tilapia to melted butter. Sear on both sides until fish is cooked through and flakes easily, 3 to 5 minutes total. Set tilapia aside and cover with foil to keep warm.
Return pan to burner and increase to high heat. Add cooking oil and then tomatoes with a pinch of salt. Saute until tomatoes soften and start to blacken in spots, 4 to 5 minutes.
If quinoa was made ahead, reheat in the microwave. (Remember to reserve half if doubled for Thursday.)
Serve tilapia and tomatoes over quinoa. Drizzle vinaigrette over top and add lime wedges on the side.

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